Sweet Pepper Pot Roast
Savory vegetables and a little wine provide enough moisture to cook this roast to a melt-in-your-mouth goodness.
2-pound boneless chuck roast
Olive oil
Kosher salt
6 slices salt pork
½ cup red wine
1 large sweet onion, coarsely chopped
3 bell peppers in assorted colors, coarsely chopped
1 tablespoon kosher salt
2 sprigs fresh parsley
4 sprigs fresh thyme
Equipment:
Deep roasting pan
Heavy skillet
Natural gas stovetop and oven
Servings: 6
Preheat oven to 375 degrees.
Rub olive oil and sprinkle kosher salt on both sides of the roast and let it sit at room temperature for up to 30 minutes.
Heat the skillet, preferably a cast-iron one, on high heat until very hot. Sear the roast on both sides to a deep brown and remove from the skillet. Reduce the heat to medium, fry the salt pork until almost crisp, and remove from the skillet. Pour off the grease, return the skillet to the stovetop, and use the wine to deglaze the pan.
Place the roast in the roasting pan, top with the fried salt pork and remaining ingredients, and pour on the wine being sure to scrape all the bits from the skillet so none of that good flavor is lost.
Seal the pan with heavy-duty aluminum foil and bake at 375 degrees for one hour. Reduce heat to 325 degrees and bake for another hour, removing the foil for the last 30 minutes of roasting.
Discard the parsley and thyme stems, slice the roast into generous portions, and serve with a slice of the salt pork and a large spoonful of onions and peppers. Save the pan juices for soup-making.